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Topic: Morroccan recipe?

Gwen
Member
Member # 126

posted 03-31-2001 06:00 PM

I'm looking for the recipe I had once years ago. I think its Morroccan, or maybe some form of Middle Eastern. I remember it had chicken and egg wrapped in phyllo and was a royal pain to make, but boy oh boy was it ever good. I can't remember if there was rice or something else in it- maybe almonds?

This isn't a period recipe, just something I got to thinking about. I can't remember what it was called and thought I'd query a wide group . I'd love to track down the name and recipe.

Any ideas?

Gwen

Registered: Feb 2001 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-01-2001 03:16 AM

I think I might be familiar with this recipe. If it is the one I'm thinking of it is prepared with almonds. Give me a day or two to look through some of my cookbooks. Also, have you tried any of the frozen pre-made phylo's? Some of them arent' bad. I know that preparing dough for two days tends to be somewhat tiring.

Registered: Feb 2001 | IP: Logged

Gwen
Member
Member # 126

posted 04-01-2001 01:39 PM

Cool! Jeff says "Yes, it had almonds, and rosewater, I think".

Looking forward to seeing what you come up with!

Thanks!

Gwen

BTW, frozen phyllo is the only way to fly!

Registered: Feb 2001 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-01-2001 03:48 PM

I went through my Middle Eastern cookbook, but the closest thing I could find was for Moroccan Burek (Lamb in pastry), so I went looking online.
I found a recipe for Moroccan Bastilla, which I believe is what you're looking for. The recipe can be found at: http://www.lombardia.com/kitchen/bstila-moroccanchicken.html
I hope this is it. I'm going to try it myself this week.

Registered: Feb 2001 | IP: Logged

Gwen
Member
Member # 126

posted 04-01-2001 04:11 PM

"Bastilla"- That's it!!!!

Woo hoo- guess what we're having this week!!

Thanks for the help!!

Gwen

Registered: Feb 2001 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-01-2001 05:03 PM

You're Welcome. Glad to help. Let me know how it turns out, if I haven't made it first.

Registered: Feb 2001 | IP: Logged

Sir Dan
Member
Member # 138

posted 04-20-2001 02:02 AM

I am checking out this recipe you guys are talking about. Please tell me the part where the recipe says

quote:
Have ready phillo sheets, melted butter (at least 1/4 lb) , and a pastry brush

is a typo. A quarter pound of butter? Makes me go like this

just thinking about it.

[This message has been edited by Sir Dan (edited 04-20-2001).]

Registered: Mar 2001 | IP: Logged

Brenna
Member
Member # 96

posted 04-20-2001 08:44 AM

While I'm not familiar with this particular recipe as a maker of homemade Baklava, when concerning phyllo dough 1/4 lb of butter does NOT surprise me.

Phyllo dough must be kept from drying out while you work with it and large quantities of melted butter assist greatly in that activity. Besides, it's just one stick of butter--I use pounds of the stuff making Baklava and Shortbread for camp

Brenna

Registered: Dec 2000 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-20-2001 12:06 PM

Yep, a quarter pound of butter is right! (if you ever try any French cooking, be prepared to use a lot more--When I cook chicken Parisian, I use 1/2 pound!) Melt the one stick of butter (I usually do this on very low heat on the stovetop), and use the pastry brush (if you don't have one, a barbeque brush will do) to spread the butter on the phyllo dough. You'll be amazed at how quickly 1/4 pound will vanish. I suggest sprinkling the top with some sugar before baking--carmel coats the top, or you can coat with honey about 5 minutes before dish is finished. This is definitely a tasty dish.

Registered: Feb 2001 | IP: Logged

Sir Dan
Member
Member # 138

posted 04-20-2001 04:53 PM

Well.... when you guys say one stick, that does not sound so bad. I was comparing 1/4 lb. of butter to 1/4 lb. of hamburger. It just seemed like a lot. When I try to make this I'll let my wife start eating it before I tell her how much butter is in it.

Are the frozen Phylo thingys in a regular grocery store with the pie crusts and stuff?

Registered: Mar 2001 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-20-2001 10:39 PM

Yeah, they're usually with the frozen pie crusts and the like, or look with the frozen breads (some people equate dough with bread). The stuff is great--don't bother making your own phyllo, IT TAKES FOREVER!!!

Registered: Feb 2001 | IP: Logged

Sir Dan
Member
Member # 138

posted 04-20-2001 11:28 PM

Yeah, definately buying those. It sounds like it will take long enough to make these things without making the phylos! Thanks!

Registered: Mar 2001 | IP: Logged

Sir Dan
Member
Member # 138

posted 04-21-2001 07:22 AM

quote:
I suggest sprinkling the top with some sugar before baking

Regular white granulated sugar?

Registered: Mar 2001 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-21-2001 08:23 PM

Yeah, just regular old white, granulated sugar. Or, wait until it's almost done, and brush on some clover honey!

Registered: Feb 2001 | IP: Logged

Sir Dan
Member
Member # 138

posted 04-22-2001 06:42 AM

Thanks for being patient with my questions Alasdair! I think I'll go with the honey, seems like it would be better.

Cheers

Registered: Mar 2001 | IP: Logged

Reinhard von Lowenhaupt
Member
Member # 119

posted 04-22-2001 07:19 PM

I enjoy enlightening people in the field of fine cooking. It's so very rare to find people willing to take the time to prepare a meal that doesn't go from freezer to microwave.

People are always complaining that there's "no time to cook"

; but eating well means taking a little more time! And, I didn't get to be as big as I am by eating frozen pot pies

. LOL
If anyone else has any cooking questions I'll be more than happy to answer or offer advice.
Alasdair

--------------------

Per Mortem Vinco

Registered: Feb 2001 | IP: Logged

Ziad
Member
Member # 158

posted 04-23-2001 07:10 AM

Had the Bastillia in Tetouan, Morocco last month. Very, very good, though my lady was perturbed by the sweetness of the recipe when she was expecting a meat dish. They sprinkled powdered sugar on the top after preparing it. I didn't realize there was so much butter in it - not really a lo-cal dish, there.

Ziad

--------------------

De gustibus non disputandam est.

Registered: Apr 2001 | IP: Logged

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